Tapioca pearls create those signature crunchy bubbles in popcorn chicken—the same pearls from bubble tea shops.
Popcorn Chicken
Dive into a crunchy delight with our irresistible popcorn chicken, perfectly seasoned and golden-brown for that satisfying crunch in every bite! Paired with a zesty honey mustard dip that adds a touch of sweetness, this dish is a crowd-pleaser for any occasion. Get ready to munch on these bite-sized wonders that are as fun to make as they are to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This brilliant bastardization happened when Taiwanese night market vendors in the 1980s looked at KFC's popcorn chicken and thought 'what if we made it properly weird?'—they nicked the American concept but chucked in tapioca pearls from bubble tea culture, creating those distinctive chewy pockets that turn every bite into a textural lottery between crispy coating and bouncy surprise.
Regional Twist
In Taiwan's Shilin Night Market, they swap the Old Bay seasoning for five-spice powder and white pepper, then toss the hot chicken with fried basil leaves and serve alongside pickled daikon instead of honey mustard.
📝 Ingredients
Shopping List
- 1 kg chicken thigh fillet
- 2 eggs
- 2 tbsp (30 ml) old bay seasoning
- 1 cup (237 ml) tapioca pearls
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- ⅓ cup honey
- hot sauce (to taste)
- lemon juice (to taste)
- 1 cup (237 ml) mayonnaise
- ⅓ cup mustard
- 1 cup (120 g) rice flour and all purpose flour
- Salt
👨🍳 Instructions
- 1
Slice the chicken thighs into cubes and add them to a bowl. Add two eggs, and season with garlic powder, old bay seasoning, hot sauce, and Worcestershire sauce. Add equal parts rice flour and all-purpose flour and mix by hand. Set aside to marinate while prepping tapioca pearls.
- 2
Soak the tapioca pearls in water for about 1 hour until softened, then add them to the chicken mixture.
- 3
Fry the chicken mixture at 165°C in small batches until golden brown and crispy, about 6-8 minutes depending on size. For maximum crispiness, double fry at 180°C for 2-3 minutes.
- 4
Serve with honey mustard dip and enjoy!
💡 Pro Tips
- ✓Double-fry at two different temperatures (165°C then 180°C) because the first fry cooks the protein while the second creates maximum Maillard browning and drives off residual moisture for superior crispiness.technique165°C then 180°C
- ✓The 1:1 rice flour to all-purpose flour ratio creates extra crunch because rice flour has larger starch granules that stay crispier longer than wheat flour alone.ingredient1:1 ratio
- ✓Soak tapioca pearls for exactly 1 hour to achieve 60-70% hydration - this creates chewy pockets that contrast the crispy coating without making the batter soggy.timing1 hour, 60-70% hydration
- ✓Use chicken thighs instead of breasts because the 20% higher fat content prevents overcooking during the 8-10 minute total fry time while maintaining juiciness.ingredient20% higher fat content
- ✓Marinate the floured chicken mixture while prepping other ingredients because the flour needs 15-20 minutes to fully hydrate and form gluten networks that hold the coating together.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tapioca pearls create those signature crunchy bubbles in popcorn chicken—the same pearls from bubble tea shops.
Popcorn Chicken
Dive into a crunchy delight with our irresistible popcorn chicken, perfectly seasoned and golden-brown for that satisfying crunch in every bite! Paired with a zesty honey mustard dip that adds a touch of sweetness, this dish is a crowd-pleaser for any occasion. Get ready to munch on these bite-sized wonders that are as fun to make as they are to eat!
The Story
This brilliant bastardization happened when Taiwanese night market vendors in the 1980s looked at KFC's popcorn chicken and thought 'what if we made it properly weird?'—they nicked the American concept but chucked in tapioca pearls from bubble tea culture, creating those distinctive chewy pockets that turn every bite into a textural lottery between crispy coating and bouncy surprise.
Regional Twist
In Taiwan's Shilin Night Market, they swap the Old Bay seasoning for five-spice powder and white pepper, then toss the hot chicken with fried basil leaves and serve alongside pickled daikon instead of honey mustard.
📝 Ingredients
Shopping List
- 1 kg chicken thigh fillet
- 2 eggs
- 2 tbsp (30 ml) old bay seasoning
- 1 cup (237 ml) tapioca pearls
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- ⅓ cup honey
- hot sauce (to taste)
- lemon juice (to taste)
- 1 cup (237 ml) mayonnaise
- ⅓ cup mustard
- 1 cup (120 g) rice flour and all purpose flour
- Salt
👨🍳 Instructions
- 1
Slice the chicken thighs into cubes and add them to a bowl. Add two eggs, and season with garlic powder, old bay seasoning, hot sauce, and Worcestershire sauce. Add equal parts rice flour and all-purpose flour and mix by hand. Set aside to marinate while prepping tapioca pearls.
- 2
Soak the tapioca pearls in water for about 1 hour until softened, then add them to the chicken mixture.
- 3
Fry the chicken mixture at 165°C in small batches until golden brown and crispy, about 6-8 minutes depending on size. For maximum crispiness, double fry at 180°C for 2-3 minutes.
- 4
Serve with honey mustard dip and enjoy!
💡 Pro Tips
- ✓Double-fry at two different temperatures (165°C then 180°C) because the first fry cooks the protein while the second creates maximum Maillard browning and drives off residual moisture for superior crispiness.technique165°C then 180°C
- ✓The 1:1 rice flour to all-purpose flour ratio creates extra crunch because rice flour has larger starch granules that stay crispier longer than wheat flour alone.ingredient1:1 ratio
- ✓Soak tapioca pearls for exactly 1 hour to achieve 60-70% hydration - this creates chewy pockets that contrast the crispy coating without making the batter soggy.timing1 hour, 60-70% hydration
- ✓Use chicken thighs instead of breasts because the 20% higher fat content prevents overcooking during the 8-10 minute total fry time while maintaining juiciness.ingredient20% higher fat content
- ✓Marinate the floured chicken mixture while prepping other ingredients because the flour needs 15-20 minutes to fully hydrate and form gluten networks that hold the coating together.timing15-20 minutes